In a medium saucepan, combine the strawberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes.
Strain the puree into a small bowl and discard the seeds.
Return the puree to the saucepan.
Add the dissolved cornstarch and bring to a boil.
Cook, until the filling is glossy and thickened, about 3 minutes.
Let cool, then refrigerate until firm, about 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1744.5mg||60 %|
|Potassium 43.8mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.2g|
|Protein 0.2g||0 %|
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Calories per serving: 12
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